On November 12th, I attended a fascinating event about robotics in the HORECA sector (hospitality, restaurants, and catering), organized by the Fundació BIT. It was an eye-opening experience, highlighting how technological innovation is rapidly transforming our industry. In this post, I share my thoughts on some of the most intriguing points discussed during the event.
Key Advances in Robotics for the Sector
- Enhanced sensory capabilities: In recent years, robots have significantly improved their automatic perception abilities thanks to the integration of image recognition, radar, and laser technologies. This advancement broadens their practical applications.
- AI and digital twins: Technologies like artificial intelligence, digital twins, and machine learning are driving a new era in service robotics, opening up possibilities that seemed like science fiction just a decade ago.
- The rise of cobots: Unlike traditional autonomous robots, cobots (collaborative robots) are designed to work alongside people, not replace them. This collaborative approach seeks to create environments where humans and robots act as partners, not competitors.
- Mobile cobots and innovative business models: The concept of mobile cobots, such as robotic arms on wheeled platforms, and the “Robot as a Service” (RaaS) model—pay-per-use—were introduced as more flexible alternatives to buying or leasing robots.
- Specific applications: Cobots are ideal for tasks that complement human capabilities, while autonomous robots are designed for independent operations, such as in highly automated fast-food concepts.
- Trends in interfaces and training: Interacting with robots is becoming increasingly intuitive, eliminating the need for advanced programming skills. However, this shift requires new training models for workers.
- Implementation strategies: Starting with robots designed for simple, repetitive, and routine tasks can be an effective strategy before tackling more complex applications.
Implications for Tourism
In the context of tourism, these advances have key implications for decision-makers:
- Addressing labor shortages: In areas such as F&B (food and beverage) and cleaning, where there is a lack of workers, cobots can be a vital tool. Their implementation should focus on improving employee well-being.
- Adapting to change: Transitioning to robotics requires not only adapting spaces but also adjusting processes and expectations. It’s not about replicating what people do, but about redefining tasks for which robots are best suited.
- Priority areas: Tasks like cleaning and goods transportation were identified as key areas for transformation through robotics.
- Learning from other industries: Adopting robotic solutions from more advanced sectors can be an effective strategy for tourism. Robots should be seen as tools that empower employees, not as replacements.
- Inspiring applications: From ingredient dispensers to robots that cook tortillas during show cooking or serve beer, the possibilities are nearly endless. Other examples include kitchen robots for concepts like “dark kitchens,” exoskeletons to reduce physical strain, and robots for maintenance and cleaning tasks.
Conclusion
Robotics applied to tourism has the potential to transform not only operational processes but also the experiences of both workers and customers. The key is to move forward strategically, ensuring that technology complements rather than replaces the human factor that makes our sector so special.